Quinoa Tabbouleh is a light and fresh side dish or salad full of fresh herbs all tossed in a bright citrus dressing.
- 1 cup dry quinoa, rinsed very well and drained
- 1 ½ cups water
- ¾ cup chopped fresh parsley (flat leaf or curly)
- 5 green onions, thinly sliced, white and light green parts only
- 1 ½ cups cherry tomatoes, cut in half
- 3 Tbsp finely chopped fresh mint leaves
- 1 Tbsp lemon zest
- 1 lemon, juiced, about ¼ cup
- 1 large clove of garlic, crushed
- 3 Tbsp olive oil
- salt and pepper to taste
- pinch of cayenne pepper, optional
- Combine quinoa and water in a medium saucepan, bring it to a boil, reduce heat, and then cover and cook on low for 20 minutes or until all water is absorbed and quinoa is translucent. Fluff with a fork, and transfer to a small bowl to cool.
- Combine parsley, green onion, tomatoes, and mint in a medium bowl. Stir in cooled quinoa.
- To make the dressing, whisk together the lemon juice, lemon zest, garlic, and olive oil. Season with cayenne pepper, salt and pepper to taste. Pour dressing over quinoa and toss well.
- Can be served immediately, but for best results, serve chilled.
Quinoa needs to be rinsed very well in order to remove any bitterness from the grain. Do not skip rinsing the dry quinoa before cooking it or it will ruin the flavor of the dish.